How to Grill Vegetables

Known as an edible and nutritious part of a plant, a vegetable is considered as essential part of meals. The nutritional content of a vegetable vary on the proportions of vitamins, minerals, carbohydrates, protein, fat and fiber. A simple way of preparing these food is by grilling. With the use of this method, most of the nutritional contents of the food are retained. To learn how to grill vegetables, below are the simple steps that you can follow.

Grilling Vegetables

When grilling vegetables, you can choose from various vegetables that are commonly grilled like eggplants, peppers, tomatoes, corn, summer squash and mushrooms. Trim the inedible parts of the vegetable. Wash it thoroughly in tap water to remove food contaminants. Before grilling, it is best to boil a vegetable to make sure that the inside is cooked. When grilling corn, remember remove the husks and soak in water 10 minutes before grilling.

If you do not like to wrap the food in an aluminum foil, it is important that you marinade it and you spray oil on the grill to avoid the vegetable from sticking into the grill. To prevent overcooking the food, you need to set the heat of the grill to medium hot.

Grilled Vegetable Kabobs

For this nutritious dish, you need two zucchini, two yellow squash, eight ounces of fresh mushrooms, two green and red bell peppers, two medium red onions, two ears sweet corn, 16 whole cherry tomatoes and eight ounces teriyaki sauce. Wash the squash, zucchini, bell peppers, onions, sweet corn and tomatoes. Cut the vegetables into chunks or cubes. Boil water in a large saucepan. Put the vegetables in the saucepan and cook for 10 minutes.

Transfer the vegetables in a bowl and add in the sauce. Make sure that the sauce covers the vegetables. Insert the food into skewers. Preheat grill and place the skewers on the grill. Baste the vegetables with the sauce and cook for 20 minutes.

Easy Grilled Vegetables

The ingredients for this recipe are four potatoes, ½ head cabbage, three onions, a teaspoon of butter, ½ teaspoon of salt and ½ teaspoon pepper. Cut the potatoes into four, cut the cabbage and onions in wedges. Spread butter on a sheet of aluminum foil. Arrange the sliced vegetables on the foil. Wrap the foil and place on a preheated grill. Grill the vegetables for 30 minutes to 45 minutes. Remove from heat and remove the foil. Check for doneness. If the vegetables are done, serve immediately.